Pizza mit 60%, 70% oder 80% HYDRATION - Was ist besser?

Does more water really make pizza better? 💧🍕 In this video, I'm doing a direct comparison: I'm baking the same pizza with 60%, 70%, and 80% hydration – same dough, same proofing time, same oven. High hydration is often touted as a game-changer: airier crusts, better oven spring, more leopard spots. But is that really true? Or does the dough simply become difficult to handle at some point and offer hardly any advantages? What you'll learn in this video: ✅ 60% hydration – the classic: stable, simple, beginner-friendly ✅ 70% hydration – the sweet spot for many pizza makers ✅ 80% hydration – high-hydration hype or a real advantage? ✅ The comparison: handling, oven spring, crumb, crust & taste ✅ The conclusion: Which hydration level is really worth it – and for whom? Whether you're just starting out with pizza or are already a seasoned dough expert: After this video, you'll know exactly which hydration level suits your setup and skill level. 👉 Let me know in the comments: Which hydration level are you currently using – or which one would you like to try? ... ______ 👉 Use code ICHMACHPIZZA to get 8% off your pizza oven 🍕🔥 Click here to go directly to the *oven: ______ Here are my pizza essentials: *Cooling rack: https://amzn.to/4ftdCxz *Dough scraper: https://amzn.to/4amXtYj *Dough ball box: https://amzn.to/40ysSF1 *Precision scale: https://amzn.to/3C57f5X *Pizza peel: https://amzn.to/4jeprL3 *Airtight flour container: https://amzn.to/40g3MJF *Pizza cutter: https://amzn.to/3PB6LYs *Mixer: https://amzn.to/3K2LNlY ___________ *Advertisement/ These are affiliate links